It was recommended to me at my favorite liquor store and I bought it. It was recommended to me by my favorite liquor store and I bought it. It is a very refreshing sake, but it is full of flavor. It's refreshing, but full of umami. It is also delicious.
Ingredients: Rice, Rice Koji
Ingredient Rice/Akitsuho (Kochi Prefecture)
Rice polishing ratio/60
Alcohol/15% alcohol by volume
Sake/+11
Acidity/2.0
Amino acidity/1.6
Tosa Shuzo is a popular brewery that makes sake in small quantities and completely by hand. The "super dry" special junmai sake 60 is made by polishing up to 60% "Akitsuho," locally grown rice suitable for sake brewing in Tosa's Reinokita region, which is blessed with delicious water and air.
The rice is polished to 60% and brewed with great care using the local Iwashimizu water. The sake has a sake strength of +11, which is quite dry even for Tosa sake, which is said to be dry, but its crisp and clear aftertaste makes it an excellent match as a mid-meal drink,
It goes especially well with fish dishes such as bonito tataki, sashimi, and simmered fish.
Purchased at local liquor store
While the mellowness spreads out
The richness is spreading, but it disappears quickly and easily.
It was the most popular sake in our house that day.
Noge (5)
All-you-can-drink at Noge with high school classmates
Next, Kaygetsu
First time to drink
This one lives up to its name,
Dry type, refreshing sake
Sake degree +11
We're getting into dangerous territory😱.
Naturally, the notes become suspicious.
The last photo was taken at the next restaurant (I hardly took any photos of the food at this restaurant)
Kaygetsu is my new favorite sake these days!
It is a new sake!
Kaygetsu's character and freshness!
I really want everyone to drink Ginpai or something like that!
